LAMB WITH BLACK OLIVES (AGNELLO CON OLIVE NERE)

Lamb with Black Olives (Agnello con Olive Nere) image

Provided by Nancy Harmon Jenkins

Yield Serves 6 to 8

Number Of Ingredients 8

2 pounds lamb shoulder or leg, cut in small stewing pieces
salt and freshly ground black pepper to taste
2 or 3 cloves garlic, finely chopped
2 sprigs rosemary, leaves only, finely chopped
2 tablespoons extra virgin olive oil
1 cup dry white wine
1 cup black olives, pitted if you prefer
2 tablespoons tomato paste mixed wtih 1/4 cup water

Steps:

Pat the pieces of lamb dry with paper towels and sprinkle generously with salt and pepper.
In a heavy saucepan or casserole, gently sauté the garlic and rosemary in the oil over medium-low heat until the garlic is soft but not brown, about 10 minutes. Add the seasoned lamb, raise the heat to medium, and turn the lamb pieces, stirring constantly, until they have browned thoroughly on all sides. Add the wine, let come to a simmer, and cook until reduced by half.
Stir in the olives and the dissolved tomato paste, mixing everything together, then cover the pan and continue cooking on very low heat for about 1 hour, or until the sauce is very thick and the lamb is cooked through. Check the sauce periodically and add more wine or water if it seems necessary.
When the lamb is done, serve it immediately, accompanied by polenta, if you wish.

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